Breakfast Recipes - Pancakes

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After my previous post about Knowing a vegetable, I wondered what I write about next. That is when I was struck with this thought of writing about breakfast recipes while having a conversation with a friend of mine.
There are a lot of requests from people I know to understand how to go about preparing a few dishes served for breakfast like the waffles, french toasts, etc., A breakfast as the name suggests is to break the 8 to 10 hr fasting that our bodies have gone through. A very important meal of the day and it need to be very nutritious and healthy to keep yourself going for the entire day.

A breakfast need to be packed with energy and you would not have missed that most of the breakfast dishes are sweet. The reason for sweetness is this, sugar equals calories, calories equals energy, the more the energy the better the day.

There is a good saying "Eat breakfast like a King, Lunch like a queen and supper like a pauper" So with this new series on breakfast I would like to start this series with pancakes.
Pancakes are flour based and once cooked are served with any sauce, honey or jams

Ingredients:

2 1/2 cups - Flour
1/3 cup - Sugar
3 tsps -Baking powder
Salt
2 cups - Milk
2 nos - Eggs (beaten)
1/3 cup - Vegetable oil

Cooking Instructions :

- Mix all the dry ingredients in large bowl.
- Add the liquids to the bowl and fold the ingredients together, ensure there are no lumps in the batter
- Pour the batter on hot, lightly greased griddle.
- Flip when bubbles cover exposed pancake side.
- Makes about 14 pancakes

You can add berries to the pancakes and serve with butter and syrup, cinnamon sugar or jam. In the forthcoming posts I would write about recipes to prepare sauces for the pancakes.
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Just to let people know. I've started another blog to help bloggers to be good in the blogosphere, feel free to visit the blog, it's called "Earn Money Blogging". The next post would be on recipes using Broccoli.

Knowing a Vegetable - Broccoli

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In the same lines of the series that was started for fruits with Avocados, I am starting another series with vegetables, this would be called Knowing a vegetable and we would start this series with Broccoli

What is broccoli?

Broccoli is a plant of the Cabbage family and has been around for more than 2000 years, The name "broccoli" comes for the Latin word brachium, which means "branch," or "arm.". Broccoli possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different group of the same species, but broccoli is green rather than white.
Americans have grown it in their gardens for only about 200 years! The first commercially grown broccoli was grown and harvested in New York, then planted in the 1920's in California. A few crates were sent back East and by 1925 the broccoli market was off the ground.
Broccoli is available all year, with a peak season from October through April.

How to choose Broccoli?

Select a bunch that is dark green with tightly closed flowerets. The stalks should be firm, without leggy branches. The buds should be tightly closed and the leaves crisp. Also the stronger broccoli smells, the older it is. Refrigerate, unwashed, in a plastic bag, for up to four days.
If you peel the tough fibrous outer layer off broccoli stems, it cooks faster, makes it esier to digest, and is more attractive.

Varieties

Broccoli was first grown in the Italian province of Calabria and was given the name Calabrese. Today there are many varieties. In the United States, the most common type of broccoli is the Italian green or sprouting variety. Its green stalks are topped with umbrella-shaped clusters of purplish green florets.


Cooking Broccoli

Be sure to cook broccoli quickly, since long cooking not only makes it soft and flavorless, but also destroys it's rich nutrients. Broccoli stems can be cooked in the same length of time as the flowerets if you make "X" incisions from top to bottom through stems.
Salt helps to keep broccoli green. The stalks, when peeled are good toe at also. Leaves are edible but give a better appearance if cut off.


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Suggested Reading:

Knowing a Fruit - Avocado
Recipes using Avocado - Avocado Chutney

Recipes for Cooking - Punjabi Cuisine

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After the previous post of avocado chutney, I realised I had not written any posts on popular dishes and recipes. Now, I would get back to writing about popular dishes and recipes of a few cuisines now and then. In this post we would look at Punjabi cuisine.
Punjab a land of wheat is very diverse in its cuisine. Punjabi cuisine is world renowned and it is one of the north Indian cuisines. Find below a few of the popular dishes and recipes of the punjabi cuisine

- Punjabi Kadhi. It is a gram flour based gravy served with steamed rice. A little bland and highly flavoured. Click here for its recipe

- Maharani Dal. A mixture of many lentils cooked slowly creating a lovely delicacy. Served as an accompaniment to any indian bread or to pulav. Click here for its recipe

- Naan/Butter Naan. An Indian bread cooked in tandoor, an earthen pot used as an oven. Naan is served with any veg or non veg gravy, onions, chillies. Click here for its recipe

- Khoya Mutter. Khoya is condensed milk and mutter is green peas. As the name suggests it is a gravy prepared with both as primary ingredients. Served with rice or rotis. Click here for its recipe

- Dhabewala ghost. It is a mutton gravy prepared in ways a dhaba prepares its gravy. A dhaba is an eatery which lines the major highways in the north serving the truckers and highway users. Served with rice or rotis. Click here for its recipe

The punjabi meal is loaded with nutrients and is very healthy. Check for more recipes of the punjab region here Popular dishes and recipes.

There are more such posts that would come in the future, dont deprive yourself of these posts, subscribe to these posts by Email

Recipes using Avocado - Avocado Chutney

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We saw in one of the previous posts what an Avocado was. Now that we have an understanding of this fruit. We will see what can be prepared using this fruit. The applications are aplenty, we can prepare a simple milk shake, prepare salad, prepare a dip using avocado and the list goes on. In this post we will see one dish that can be prepared using avocado, an avocado chutney. A chutney is a mixture which is used as an accompaniment to breads, dosa, etc.,

Avocado Chutney
Ingredients you would need
1 no - Avocado
1 no - Onion(cut into medium sized pieces)
4 nos - Green chilly
1 clove - Garlic
1 tsp - Oil
Salt to taste
1/2 tsp - Tamarind
1/4 tsp - Mustard

Preparing method
- Heat a tsp of oil in a kadai and sauté onions and green chillies till they become golden brown.
- Add the tamarind and fry for few seconds. Once the mixture cools nicely, grind it along with peeled garlic and salt without water.
- In the meantime, peel the avocado and mash it.
- Again heat 1 tbsp oil and splutter the mustard add the ground mixture and mashed avocado to this and fry for about a minute.
- Garnish with cilantro. Healthy Avocado chutney is ready to serve

Leave your comments, for me to be motivated!!

Suggested Reading:
What is an Avocado?

How to Peel a Hard Boiled Egg?

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We looked at how to hard boil an Egg and once the egg is boiled it becomes a tedious job to peel the egg without making an art on the egg white. Not any more, we will look at a simple process to negate the painstaking work of removing the shell from the hard boiled egg. This process will guarantee lesser time, say about three seconds every time.
Check the steps below and its a sure way to better your egg peeling skills

Once the hard boiled egg is prepared, you need to let it cool. Soaking in ice water is a good way to speed up this process

Crack the shell at each end by firmly tapping the egg onto a hard surface such as a counter. Do one end, and then the other.

There is an air bubble in the wide end of the egg; you want to crush this.

Place the side of the egg on a counter and roll forward for one revolution with your palm firmly down on the top of the egg.

Submerge the egg in a bowl of warm water and slip the entire shell off in less than a second.

Peel the egg effectively from now on. Until next post.

Knowing a Fruit - Avocado

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We would deviate a little from recipes and cooking to enter into the world of fruits, vegetables and other ingredients. Lets admit that these are very much an essential to our everyday cooking and consumption. I would introduce each fruit, vegetable and the likes in posts which will be titles "Knowing a fruit", "Knowing a vegetable", etc., This will be a series of posts having inputs about ingredients. Starting off this type of posts, we will introduce Avocado


What is an Avocado?

Avocado or Butter fruit is a complete food with many essential nutrients like proteins, vitamin E, C, B, folic acid, iron, minerals, antioxidants and fiber. It has no cholesterol and is sodium free. Avocado shake with milk and sugar is a famous drink. It can be used to make salads, shakes, sandwitches etc.


Types of Avocados
The two most widely marketed avocado varieties are the rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte. The Hass has a smaller pit and a more buttery texture than the Fuerte.


Purchasing & Using Avocadoes
Avocados must be used when fully ripe. They do not ripen on the tree and are rarely found ripe in markets. Fresh avocados are almost always shipped in an unripe condition.
To test for ripeness by cradling an avocado gently in your hand. Ripe fruit will yield will be firm, yet will yield to gentle pressure. If pressing leaves a dent, the avocado is very ripe and suitable for mashing. They are best served at room temperature.


How to ripen Avocados?

To ripen avocados slowly, put them in the fruit bin of your refrigerator (no apples please, that would be mixed signals). Avocados can be kept for up to two weeks this way. They will ripening very slowly, so when you take them out of the refrigerator they will be ready to eat in a couple of days.
To ripen an avocado faster, place in a brown paper bag and set in your oven with only the oven light on.
Once avocados are at a desired stage of ripeness, they may be refrigerated for up to 2 to 3 days


An avocado is a wonderful fruit and can be used to make various items out of it. We will see some food items that can be prepared using avocados in the posts to come.

How to make South Indian Filter Coffee?

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I had posted about a few coffee options that we stumble upon. I had also mentioned that i would provide you a step by step procedure to prepare THE FILTER COFFEE. A typical south Indian preparation!!

Step 1: You'll need a traditional south Indian filter, also called the percolator which is made of 4 parts. See the picture below.
In a clockwise direction let me explain the parts starting from the top
1. The lid that comes on top of the actual percolator.
2. The percolator, you can also see the base is punched with holes
3. Strainer, although this looks like an umbrella it is a strainer.
4. Collector, The fourth part forms the base which collects the strained decoction.

Step 2: Get coffee powder, if it is India you can get freshly ground coffee powder mixed with chickory. Chickory is nothing but a real stronger coffee beans blend. It is powdered and added to the coffee powder usually in the percentage ratio of 90 to 10, where 10% is chickory and 90% coffee.

Step 3: Assemble the filter, where the base is fixed with the percolator on the top. Once this is done place the strainer and then keep the lid handy.

Step 4: Put the coffee powder atop the strainer, the usual is 2 heaped tablespoons of coffee powder to make the decoction. This decoction will serve 6 to 8 people depending on the strength of the coffee and the serving quantity.

Step 5: Boil water and pour into the percolator, you can always top up the water once a little water is strained, keep in mind how much of liquid the base can hold. Now be careful of the heat, the entire filter will be hot. Keep the filter aside for it to strain, usually it takes around 45 mins to strain the entire water.

Step 6: Take tumbler and davraa a traditional serving utensils. Or take any cup, the mixture is in the ratio 3:1. Take 3/4 tumbler milk, top it with decoction, add sugar as per requirement mix them well and serve.

There you have a step by step way to make filter coffee. Make sure the following are adhered to
- Never heat the coffee after mixing with decoction.
- If you use decoction stored in the fridge, heat the decoction separately by placing it in boiling water.
- You can also make cold coffee using this decoction.
- Some filters have bigger holes. After filling the coffee powder you can slightly press it with your fingers.
- Some filters have small holes which tend to get blocked. Make sure the holes are clear.
- The filter should be totally dry when you add the powder.

Happy coffeeing!! I would talk about a few popular dishes and recipes of Kashmiri Pundit Cuisine in my next post. You can choose to Subscribe by email

Recipes for Cooking - Mangalorean Cuisine

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Mangalore or Mangalooru (Recently rechristened) is a city and region in the state of Karnataka. One of the popular south indian cuisines the mangalorean cuisine has variety in its dishes and the ingredients used to prepare those dishes. Udupi cuisine which also hails from the state of Karnataka, the other being mangalorean cuisine is a vegtarian cuisine. Mangalorean cuisine is a non vegetarian cuisine as well. Find below a few of the popular dishes of mangalorean cuisine

- Kori Rotti is a chicken preparation prepared with coconut and is served with roti. Click here for its recipe

- Fish Ambot Theek Curry, a fish preparation which is sour and spicy as the name suggests can be served with coconut appam or rice. Click here for its recipe

- Kidyo is a deep fried snack prepared using flour. Click here for its recipe

- Pork Sorpotel is a gravy prepared with pork as a main ingredient. Served with rice or appam. Click here for its recipe

- Coconut Appam is a pancake made with rice batter and coconut milk. Served as breakfast usually. Click here for its recipe

To view all the popular dishes and recipes of the mangalorean cuisine, click here
Alternatively you can choose to visit the blog for mangalorean cuisine at http://mangaloreanfood.blogspot.com/

Popular Coffee options explained

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There have been many a times when we have been to the coffee shops and coffee pubs and gotten stumbled with the names given to the coffee. This is to throw some light on the coffee options available in the market and for us to decipher them effectively.

The definition list of some of the most popular coffee drinks available at most upscale cafes and coffee shops are as below to help us not to faulter on the names and types of coffee available.


Espresso
Though the term "Espresso" can also refer to the roasting method, an espresso is typically a highly concentrated shot of dark, rich, black coffee. It's usually made in an espresso machine and is extracted by shooting hot water through a densely compacted scoop of very fine coffee grinds.
Latte
A latte is made by pouring one to two shots of espresso into a mug full of steamed milk. Typically a latte is topped with foamed milk, but this isn't a necessity.
Americano
An americano is a shot or two of espresso in a cup filled with hot water. While diluted and not as strong as a straight espresso, it still won't taste like a typical American coffee.
Drip Coffee
A drip coffee is your standard, basic coffee. It's called a drip because it drips out of the percolator or coffee machine. If you're looking for a simple, American coffee - this is it.
Cappuccino
A cappuccino is like a latte, but with less milk and more foam. It's also much smaller and typically served in a 5-6 ounce porcelain cup.
Cafe Au Lait
A cafe au lait is typically made with standard drip coffee and two thirds of hot and foamy or steamed milk
Cafe Frappuccino
A frappuccino is actually a drink made by Starbucks - it's a blended mix of coffee, ice, water, milk and flavored syrups. It is often sold at other coffee establishments as an iced coffee, coffee smoothie or blended coffee.
Cafe Mocha
A cafe mocha is made from a single shot of espresso, 5 to 8 ounces of steamed milk and chocolate syrup. It's often topped with whipped cream and chocolate shavings. Basically, the mocha is like a latte, but with a splash of chocolate added.


The last but not the least "The Filter Coffee". A typical name in southern Indian homes especially the ones in the state of Tamil Nadu. In south Indian homes the coffee does not have these many names or varieties. A simple coffee would be "Decoction", prepared by extracting coffee concentrate from the ground beans, with sugar and milk in right proportions.

How to prepare the South Indian Filter Coffee? That would be in another post...

Recipes for Cooking - Travancore Cuisine

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Travancore a region in Kerala also known as Thiruvithaamkoor in malayalam. This region forms the southern part of Kerala, the god's own country. Find below the list of dishes dished out from this region.

- Beef Ularthiyathu : A dry spicy preparation with Beef usually served as an accompaniment with Appam. Click here for its recipe
- Kerala Moru Curry : Moru is a preparation using Curd and spices. This is similar to sambar when it comes to purpose in a meal. This is usually mixed with boiled rice and consumed. Click Here for its recipe
- Karimeen Pollichathu : Karimeen is a type of fish (Pearl spot fish). The fish is prepared by covering the marinated fish with plantain leaves and shallow fried and finished with coconut milk. Click here for its recipe
- Vellappam : A rice pancake prepared using Coconut milk, something similar to dosa. Served for breakfast. Click here for its recipe
- Travancore Sambar : Sambar prepared in Travancore style. Served as an accompaniment to boiled rice. Click here for its recipe

To view all the popular dishes and recipes you can visit by clicking here
Alternatively you can choose to visit the blog - http://travancorefood.blogspot.com/

In the next post to follow or the post after next, I will write about Mangalorean Cuisine.

Effective way to Hard Boil eggs

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This is the second time I slipped into hibernation, my apologies. I hold a decent job (Decent in the eyes of the society) and for this reason am I not in a position to dedicate time to this blog. Anyways, coming back from hibernation I would like to talk about something that sounds too simple yet we most often make a mess out of it.
Cooking Eggs!!!, in this post I would talk about Hard Boiled eggs. Although the name suggests hard boiled, it is not hard but soft and tender. Sometime back I had written a post on Egg Handling, please refer to the same to efficiently handle eggs.
Ok now, how do we positilvely boil an egg to perfection? This is how, to make a perfect hard boiled egg one can cook the egg at 65 degree Celcius for about six hours to achieve a tender white and a semi solid yolk or follow a fool proof method as below

- Place the eggs gently in an empty pot. Some sources recommend making a shallow hole with a pin at the flatter end so that it'll let the expanding air escape thus reducing the chance of cracking but studies have shown this isn't a reliable technique.Adding salt or vinegar to the water, however, may help the proteins in the white coagulate faster so any cracks in the shell quickly get plugged.
- Fill the pot with enough cold tap water to completely cover eggs with about 1 inch or 3 cm of water over them. If the water is cold, the eggs will take longer to cook. If the water is hot, though, you may risk the water getting too hot and overcooking the eggs. Put on a lid.
- Bring the water to a roiling boil over high heat, then immediately remove from heat. As soon as the water reaches the boiling point, remove the pot from the heat. Don't remove the lid so that the water doesn't cool off too quickly. You want it to hover at a temperature close to but below boiling. Leave the eggs in the hot water for ten minutes. It is important you do not time the ten minutes until the water started boiling. If you set the timer before that, you will end up with soft-boiled eggs. And if you set it too late or let the eggs linger at boiling temperature, the yolks will turn a slight greenish color and begin to smell like sulfur.
- Stop the cooking process. Chill the eggs by placing them under cold running water or in a bowl of ice water. Let them sit for a few minutes until the egg is completely cooled.
- Peel the eggs when they're cool enough to handle. Source : www.wikihow.com

There you go, you'll have a perfect hard boiled egg if you are to follow the steps judiciously. Also, you'd be interested in knowing an sure shot effective way to peel a boiled egg. I had mentioned in my previous post that I would list the Travancore Cuisine's popular dishes and recipes. I would do that in my next post.

Recipes for Cooking - Telengana/telangana Cuisine

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A simple spelling wont make much of a difference to the region in Andhra Pradesh, some people spell it telangana and some spell it telengana. Keeping that aside, Telangana cuisine has its origin from a region called the telengana region in Andhra Pradesh a state in south India. This is a dry regon and the food prepared is a lot spicy compared to the other regions in South India. Find below five of the popular dishes from the telengana cuisine.
  • Chapala Pulusu : Pulusu is a gravied preparation and chapala is fish. It is a fish gravy and is usually served as an accompaniment with steamed rice. Click here for its recipe
  • Kodi Koora : Another gravied preparation this time using chicken instead of fish. Kodi is chicken in telugu language, the language spoken in the state of Andhra Pradesh. Click here for its recipe
  • Telengana Rasam : It is a soupy preparation which is served as an accompaniment to steamed rice. Soup is usually drunk seperately, a rasam is a deviation from soups by having more spices. Click here for its recipe
  • Billavakka : A deep fried snack prepared using rice flour. Click here for its recipe
  • Saboodana Vada : Saboodana is otherwise called sao in hindi and javvarisi in tamil. A batter of saboodana is deep fried and called vada. This is served as a snack with accompaniments like chutney. Click here for its recipe

To view all the popular dishes and recipes you can visit by clicking here

Alternatively you can choose to visit the blog - http://telenganafood.blogspot.com

Next blog we will see dishes from the travancore cuisine...

Recipes for Cooking - Malabar Cuisine

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The malabar region falls in the state of Kerala, the people called malayalees (they speak the language called Malayalam). This state in India is know for its scenic locations and it lush green locales. The state of Kerala is also know as "Gods own country" for the simple reason that it has abundance of beauty any where your eyes can look.
Malabar cuisine has its food influenced by the foreigners who have visited this region for centuries for trading in spices that care cultivated in the state of Kerala. The cuisine is mildly spiced and is very tasty. Find below a few of the popular dishes from the malabar cuisine
  • Malabar Fish Curry : A fish preparation which is gravy based and is prepared over slow fire to absorb all the spices' flavours. Served usually with steamed rice or Appam. Click here for its recipe
  • Appam : It is a light food prepared with rice batter. It is in simpler layman's term pancakes prepared by pouring the batter into a vessel which forms its shape which is like a bowl. Click here for its recipe
  • Ada Prathaman : Ada is a pasta type sheets which are then cut into smaller squares. Ada prathaman is a sweet dish prepared by using ada, it is sweetened using jaggery (Brown Sugar). Click here for its recipe
  • Pazhampori : Usually served as snacks with the evening chai, this is a dish prepared by batter frying sliced fruits. The primary fruit used for this is plantain, a variety available in Kerala called the Naendaram pazham. Click here for its recipe
  • Coconut prawn Gravy : Coconut is one of the primary ingredients in food preparation in Kerala. Coconut is used in some form or the other. This dish is prepared with prawns. Click here for its recipe

You can also visit other popular dishes and recipes in malabar cuisine by clicking here

Alternatively you can visit the malabar cuisine's blog at http://malabar-food.blogspot.com/

The next post will be on Telengana cuisine, till then chao...

Recipes for Cooking - Hyderabadi Cuisine

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Hyderabad is a capital city for the state of Andhra Pradesh, one of the primary cuisines in South India. Hyderabadi Cuisine is influenced by the mughalai style of cooking and is a rich experience consuming the hyderabadi food. Find below five of the many popular dishes from the hyderabadi cuisine.
  • Hyderabadi Biryani : Spelt Biryani or Biriyani is a rice preparation using, again reiterating it being influenced by Mughalai Cuisine. Highly flavoured and rich preparation of rice which leaves your toungue craving for more. Click here for its recipe
  • Haleem : Is a very important dish prepared using minced meat. No meal in Hyderabad or mughalai cuisine lays lesser importance to this dish, every mean features this dish. Click here for its recipe
  • Mirchi ka Salan : Considered an accompaniment to any rice preparation, this dish features as a pre-requisite to a meal. Prepared using chillies (Ofcourse milder ones) and is a gravy. Click here for its recipe
  • Hyderabadi Fish : A fish preparation hyderbad(mughalai) style. Click here for its recipe
  • Chicken Korma : A gravy prepared with chicken as its main ingredient. Also served as an accompaniment to breads and rice preparations. Click here for its recipe

You can also view all of the popular dishes and recipes of the hyderabadi cuisine by clicking here

You can alternatively visit the blog at http://hyderabadi-food.blogspot.com/

Next post we will visit the land of the gods, "Gods own country". We will see a few dishes of the malabar cuisine.

Recipes for Cooking - Udupi Cuisine

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Udupi Region falls in the state of Karnataka in South India. The recipes are world renowned, the cuisine is primarily vegetarian and has been an integral part in founding certain original lip smacking dishes. Dosa, upma, kichdi are some of the dishes that originated from the town Udupi. Let's see a few dishes of the udupi cuisine and its recipes as below

  • Bele Saru : Saru is a name given for a soupy liquid that is served with rice, saru can also be consumed as an appetizer. It is a concoction of various spices and lentils. This can be prepared in jiffy once we have all its ingredients in place. One such requirement is the Saarina Pudi. It is nothing but ground spices for the saru. Click here for it's recipe
  • Green Beans Gojju : Gojju is a preparation to be served as an accompaniment to the main course food. Click here for its recipe
  • Udupi Upma : A preparation served usually for breakfast, prepared using
    semolina
    (Sooji/Rava) and certain other ingredients. Click here for its recipe
  • Dosa : Dosa is an integral part of any south indian household. It is served as break fast, snack, even at times lunch or dinner. In simple terms it is rice pancake, served with chutney. Click here for its recipe
  • Payasa : A sweet dish, served as a dessert. Click here for its recipe

You can also choose to view all of Udupi Cuisines' popular dishes and recipes by clicking here

Alternatively you can also visit http://udupifood.blogspot.com/ for more recipes.


My next post would be on Hyderabadi Cuisine, so until next post....

Recipes for Cooking - Kongunadu Cuisine (Kongu Cuisine)

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Another cuisine from the state of Tamil Nadu, this cuisine if from the kongu region which contains more than 50 cities from the state of Tamil Nadu. This is a feature rich cuisine with variety unlike the Chettinadu Cuisine which if from a place called Karaikudi. Find below the kongu cuisine's popular dishes and a link that will lead you to the recipe.
  • Muttaigos muttai podimas : A dish prepared using cabbage and eggs, in simple language its a mixture of eggs and cabbage. This dish is served as an accompaniment. Click here for its recipe
  • Kathirikkai Masal : A preparation using aubergines (Egg plant/Brinjals). This is also an accompaniment to rice or dosa/idly. It is a gravy or like how people call it, its a masala. Click here for its recipe
  • Sandavai : Its a preparation using rice flour and is served as breakfast in the state of Tamil Nadu. In some regions other than the kongu region it is a little different in terms of preparation and is called idiyappam. Click here for its recipe
  • Paruppu Urundai Kozhambhu : Kozhambu, also spelt kolambu/kulambu is a gravy or curry with more liquid than usual and is served along with rice to be mixed together and had. It is also served as an accompaniment to dosa. Click here for its recipe
  • Mochai paruppu Pasi paruppu Kootu : In literal terms kootu in Tamil (Language) means 'Sum'. So this dish is a sum of many ingredients. A semi solid gravy served as an accompaniment to the main course. Click here for its recipe

You can also choose to view all of Kongu Cuisines' popular dishes and recipes by clicking here

Alternatively you can visit the site for Kongunadu Cuisine as well at http://kongufood.blogspot.com/.

My Next post would be on Udupi Cuisine and a few of its popular dishes.

Recipes for Cooking - Chettinadu Cuisine

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If you noticed the previous two posts on recipe compilation had segregation with regard to cuisines namely North Indian and South Indian Cuisine. After much thought and suggestion from my wife, I understand that it is a tedious process not only to write a post but also to navigate.
So here I am again with a new approach to navigation of the recipes and dishes in this blog. From now on I am going to be writing posts on a particular cuisine in a region and not the entire region, to explain more clearly I would write a post on chettinadu cuisine in particular, the post dedicated to Chettinadu Cuisine and not the Tamil Nadu Cuisines. The post will have 5 dishes from that cuisine.
So following the above example I would start this new approach with the chettiandu or chettinad cuisine. So, find below the cuisine's popular dishes and a link to lead you to its recipe.
  • Pal Paniyaram : It is a sweet dish prepared by frying lentil dumpling and soaking the same in milk. Click here for its recipe
  • Karuveppilai Kozhambu : It is a curry or gravy served as an accompaniment with steamed rice usually and is prepared with Curry Leaves. A variant of Sambar. Click here for its recipe
  • Keerai Masiyal : A green leafy preparation served as an accompaniment. A masiyal is a mashed preparation of the edible leaves of plants. Click here for its recipe
  • Chicken Chettinadu : Is a very popular dish which is spicy and is served with steamed rice or dosa. Reason for its spice is usage of pepper corns and the spice can be adjusted either by increasing or reducing the number of peppercorns. Click here for its recipe
  • Carrot thayir pachadi : It is a preparation to go along with spicy food. Using yoghurt/curd the preparation is mild without much spice to ease the spice of any main dish. Click here for its recipe

You can also choose to visit all its popular dishes and recipes by clicking here

Alternatively you can visit the blogsite for Chettinadu Cuisine at http://chettinadufood.blogspot.com/.

My next post would be on another Tamil Nadu Cuisine, the Kongu Cuisine.

Vegetarian Food Guide (Vegan Food Pyramid)

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Vegetarianism is a very healthy option, but it is very important to ensure that your food intake is well-balanced. A varied vegetarian diet supplies all the essential nutrients you need to be fit and healthy. A typical vegetarian diet closely matches dietary recommendations for healthy eating, being low in saturated fat and high in fiber, complex carbohydrates, and fresh fruit and vegetables. As a general rule, as long as you eat a variety of foods including grains, fruit, vegetables, beans, pulses, nuts or seeds, a small amount of fat, with or without the dairy products, your diet should be healthy and you will be getting all the nutrients you need.
This simple nutrition pyramid shows what types of food a vegetarian should eat and roughly in what quantity and proportion. Oils, butter and fats are at the top because we only need relatively small amounts. Bread, cereal, rice and pasta are at the bottom because we should eat these foods the most.
What You Should Eat Every Day on a Vegetarian Diet.
3 or 4 servings of cereals/grains or potatoes4 or 5 servings of fruit and vegetables2 or 3 servings of pulses, nuts & seeds2 servings of milk, cheese, eggs or soy productsA small amount of vegetable oil and margarine or butter.Some yeast extract fortified with vitamin B12.

Sources of Protein, Vitamins and Minerals for Vegetarians:
Protein Women need about 45g of protein a day -- more if pregnant, lactating or very active. Men need about 55g -- again more if very active.
Vegetarians obtain protein from: Nuts -- Hazels, brazils, almonds, cashews, walnuts, pine kernels.Seeds -- Sesame, pumpkin, sunflower, linseeds.Pulses -- Peas, beans, lentils, peanuts.Grains and Cereals -- Wheat (in bread, flour, pasta), barley, rye, oats, millet, corn, rice.Soya products -- Tofu, veggie burgers, soy milk.Dairy products -- Milk, cheese, yogurt.
Vitamins Vitamins are nutrients that the body cannot synthesize, either at all or in sufficient quantities. Only small quantities are needed in the diet. The main vegetarian sources are listed as follows:
Vitamin ARed, orange or yellow vegetables like carrots and tomatoes, leafy green vegetables and fruits like peaches. It is added to most margarine.
Vitamin BsThis group of vitamins includes B1 (thiamin), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), B12 (cyanocobalamin), folate, pantothenic acid and biotin.
All the B vitamins except B12 occur in yeasts and whole cereals (especially wheat germ), nuts, pulses, seeds and green vegetables. Vitamin B12 is the only one which might cause some difficulty as it is not present in plant foods. Only very tiny amounts of B12 are in fact required and vegetarians usually get this from dairy produce and eggs. It is sensible for vegans and vegetarians who consume few animal foods to incorporate some B12 fortified foods in their diet. Vitamin B12 is added to some yeast extracts, soy milks, veggie burgers, bread and some breakfast cereals.
Vitamin CFresh fruit salad vegetables, all leafy green vegetables and potatoes.
Vitamin DThis vitamin is not found in plant foods, but humans can make their own when their skin is exposed to sunlight. It is also added to most margarine and is present in milk, cheese and butter. These sources are usually adequate for healthy adults. The very young, the very old and anyone confined indoors can compensate with a vitamin D supplement especially if they do not consume dairy products.
Vitamin EVegetable oil, wholegrain cereals and eggs.
Vitamin KFresh vegetables and cereals.
MineralsMinerals perform a variety of functions in the body. Some of the most important minerals are listed below.
CalciumImportant for healthy bones and teeth, with teenagers tending to need slightly more intake than adults. Found in dairy produce, leafy green vegetables, bread, tap water in hard water areas, nuts and seeds (especially sesame seeds), dried fruits, cheese, vitamin D helps calcium be absorbed.
IronIt is particularly important for teenage girls to ensure an adequate intake of iron. Iron is needed for the production of red blood cells. Found in leafy green vegetables, whole-meal bread, molasses, eggs, dried fruits, lentils and pulses. A good intake of vitamin C will enhance absorption of vegetable sources of iron.
ZincPlays a major role in many enzyme reactions and the immune system. Found in green vegetables, cheese, sesame and pumpkin seeds, lentils and wholegrain cereals.
This article is from - Cresentlife

North Indian recipes' compilation

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This is a second compilation and there are more to come in this blog, North Inidan cuisine as a cuisine is having varied dishes which are popular the world over. Find here a few popular dishes and recipes and a small write up as to what these dishes are about.

Chamani Qaliya : This is a paneer (Cottage Cheese) gravy from Kashmir. It is prepared and served with roti or rice. It is a dish from the kashmiri cuisine. Click here for it's recipe
Rogan Josh : Another popular dish from the Kashmir, this one is from the Wazwan Cuisine. A typical kashmiri preparation of lamb. The preparation renders the lamb supple and well flavoured. One of my favourite dishes listed in World Cuisines. Click here for it's recipe
Punjabi Kadhi : As the name suggests the dish is from punjab. It is a gravy prepared from gram flour and has lentil/vegetable dumplings in them. Usually served with rice. Click here for it's recipe
Chicken Tikka : World over the Indian restaurants have this dish featuring in their menu. Very popular for its flavour, taste and preparation methods. Chicken tikka is from the punjabi cuisine as well. The preparation is using tandoor (Clay oven). Click here for it's recipe
Garhwal ka Fannah : From the garhwal region and part of the north indian cuisine is a lentil preparation. The speciality is the lentil used and is served with indian breads (rotis) as an accompaniment. Click here for it's recipe
Kandalee ka Saag : From the Kumaon region is a green leafy preparation. Served with rotis
Click here for it's recipe
Chicken Hazaarvi : Another dish being prepared in Tandoor and from the mughalai cuisine, forms the delhi region's food. Click here for it's recipe
Kakori Kabab : From the Uttar Pradesh region and from the awadh cuisine, this dish is a preparation with minced meat. Click here for it's recipe
Khaste Mathura Aloo : A potato gravy preparation from Lucknowi cuisine, the dish is usually served with rotis. Click here for it's recipe
Aloo ka Bhartha : It is an Indian style salad from the rajasthan cuisine. Prepared using potatoes as primary ingredient. Click here for it's recipe
Dal Bati : A lentil preparation from Rajasthan and from the marwari cuisine. This bati which is puffed balls of lentils is served with dal gravy. Click here for it's recipe

First list of Recipes' Compilation

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As promised in my previous post I am starting to list down the updates that I would be making on this blog. This update would not have the recent updates, for the reason that I need to list all the past updates on this post and the forthcoming ones. World Cuisines would be a blog that will try to live up to the title of the blog - Enlisting the cuisines of the world
I would quickly start listing all the dishes and their recipes along with a small write up as to what the dish is about. I am trying to do justice to the tradition with which these recipes are prepared. Please provide me with your feedback for me to develop this blog in a better fashion, so as to enable effective usage by all of you.
First few of the very many South Indian Dishes are listed as below
  • Karunai Kilangu Masiyal : It is a dish prepared in the chettinadu region in Tamil Nadu. This dish is a preparation using Elephant Foot Yam (Suran in Hindi). The yam is mashed while preparation and is used as an accompaniment for the main course which is usually steamed rice with sambar or rasam. Click here for its recipe
  • Muttaigos Mutati Podimas : This is a dish from the Kongunadu Region in Tamil Nadu. This dish uses cabbage and egg as main ingredients and is consumed as an accompaniment for the main course. Click here for its recipe
  • Hyderabadi Kheema : This is a dish from a famous region in South India, Hyderabad. The cuisines has moghul influence, the dish is prepared using minced lamb as its basic ingredient. Kheema is used as an accompaniment to roti and is prepared using a clay oven. Click here for its recipe
  • Telengana Rasam : Telengana a region in Andhra Pradesh and the cuisine has variety. This is a dish prepared to compliment steamed rice, it is just a light soupy dish. Click here for its recipe
  • Coconut Appam : A mangalorean delicacy from the the state Karnataka in South India. Kannadigas relish this dish primarily for breakfast. This is a light fluffy pancake which can be served with coconut milk or some gravy. Click here for its recipe
  • Upma : Famous in south India, originated from Udupi a region in Karnataka. The basic ingredient is Rava (Semolina) and is prepared like how a porridge is prepared. The difference ofcourse is the other ingredients used in its preparation. Click here for its recipe
  • Beef Ularthiyathu : A Kerala speciality especially from the Travancore region. Ularthiyathu mean dried, so the name suggests the preparation method. Click here for its recipe
  • Masala Lobster : A typical malabar preparation, malabar is a region in Kerala state and the cuisine is quite famous. The name lets us know the dish and its basic ingredient. Click here for its recipe

I will soon come out with the site map which will further ease maneuvering through this blog.

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